ANSC 4312 - Meat Process & Merchandising

Institution:

Tarleton State University

Subject:

Animal Science

Description:

The chemical and physical characteristics of meats and their relations to the processing and manufacturing of meat food items. Carcass value as influenced by merchandising techniques and practices. Sanitation control and commercial and retail operations will be stressed. Laboratory work will include meat processing and the development of competencies in processing all classes of livestock. Prerequisite: ANSC 3421 or approval of department head. Lab fee $10.

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2010 - 08/14/2014 

Institution Website:

www.tarleton.edu

Phone Number:

(254) 968-9000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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